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Coconut Curry Pumpkin Soup

Coconut Curry Pumpkin Soup

A Paleo soup recipe

Ingredients

  • 2 tbsp extra virgin olive oil
  • 1 medium onion finely diced
  • 3 cloves garlic minced
  • 1 tsp cinnamon
  • 1 tsp ginger either fresh or ground will work
  • 1/2 tsp nutmeg
  • 2 tsp mild curry powder
  • 2 1/2 cups pumpkin puree either fresh or canned is fine
  • 1/3 cup coconut sugar
  • 4 cups chicken or turkey stock I used turkey as I had Thanksgiving leftovers!
  • 1 14-oz can coconut cream
  • salt and pepper to taste

Instructions

  1. In a large saucepan, heat olive oil over medium heat.

  2. Add onion and garlic to pan and saute until tender, about 4-5 minutes.

  3. Stir into onion mixture the spices: cinnamon, ginger, nutmeg, and curry powder.

  4. Whisk in pumpkin puree, coconut sugar, and stock. Simmer over medium heat 15-20 minutes or until well combined.

  5. If you're using fresh pumpkin, you may want to take an immersion blender and blend soup until smooth.

  6. Add coconut cream and salt and pepper to soup. Stir to combine. Serve hot.